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Private Event
 
 
Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three hour class, hands on from 5:30pm to 8:30pm     $ 105 plus processing fee and tax, per person

For couples that enjoy cooking together!

October 27th Menu: Vegetarien dishes; False ``Crab`` Cake - Saffron Mayo, ``Ribs`` with Homemade BBQ Sauce,

Fruits with ``Pepper Cream Sauce`` 

November 17th Menu: Wild Mushrooms Ragout, Sautéed Veal Loin with Smoked Lemon Pepper Salt, Lemon Curd and Almond Crumble

Click REGISTER to see future dates and menus

Don't forget to register TWO people!

Register

Cooking Like A Chef - Cooking with Cheese

COOKING LIKE A CHEF - Cooking with Cheese

Tuesday, November 7th - 5:30pm to 8:30pm        $ 95 plus processing fee & tax

For those who want to cook in a different way's with different cheese's.

Menu: Recipes will be made from a selection of cheeses from Gleengary Fine Cheese; including The Goat Cheese, The Lankaaster, The Barely Blue and others.

Registration closes 2 days before the course date.

Register

Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

Three Hour Class, hands on from 5:30pm to 8:30pm    $ 95 plus processing fee and tax

A menu inspired by Canadian ingredients and traditional Canadian food.

Featuring : From Pickled Milkweed, Spruce Tips and Mystique of Mugwort to High-Bush Cranberries, Peppery Green Alder and Char. Discover some of Canada's boreal ingredients while mastering techniques and creating succulent dishes. 

November 3rd Menu: Smoked Sturgeon -Sea Asparagus Vinaigrette, Red Deer Medallion and a Sea Buckthorn Berries, Dark Chocolate and Creamy Maple Tartellettes

December 1st Menu:

                

Click on REGISTER to find out the next class dates and the menus

Register

Chef Veena Gokhale

CUISINES DU MONDE - India - Vegetarian Dishes

Wednesday, November 29th, 5:30pm to 8:30pm     $ 105 plus processing fee and tax

Chef Veena Gokhale, will be featuring: A culinary journey with from North to South encompassing garam masala, tamarind, coconut, mustard seeds and curry leaves, not to mention a dessert from the chef's Western Indian home-state.

Menu: Warming Chickpea Curry (Chole), the humble cabbage transformed into a savoury stir-fry (Poriyal), served with Basmati rice, and Gajar (Carrot) Halwa (dessert) infused with ghee (clarified butter), cardamom and more.

*This class will be given in English

Register

C'est Bon Cooking Class

CUISINES DU MONDE - Morocco

Wednesday, October 25th  from 5:30pm to 8:30pm         $ 95 plus processing fees and tax

Guest Chef Abdallah and Chef Georges will highlight a Moraccan menu that blends traditional cooking techniques and Moraccan ingredients.This is a hands-on class that will be given in French.

Menu: Pastilla, Chicken Tagine and Briwat (briouates)

*This class will be given in French.

Registration closes 2 days before the course date. 

Register

 

C'est Bon Cooking Class

KNIFE SKILLS - Animal Proteins

Three Hour Class, hands on          $95 plus processing fee and tax

Learn basic cuts for different animal proteins such as poultry, fish, beef and game. These classes will focus on how to choose,  clean and cook these proteins.

Click REGISTER to view class dates and menus

November 14th Menu: Beef - Boeuf Wellington - Mushroom Duxelle and Sauce

December 5th Menu: Turkey -  Wild Rice and Chestnut Stuffed Leg, Turkey Stock, and a Cranberry - Bett Compote

* Menus will be posted 30 days ahead of scheduled dates.

Register

Knife Skills - Chef's Knife

KNIFE SKILLS - How to Use a Chef's Knife

Three hours of hands-on instruction and plenty of fun with Chef Georges Laurier, former Food Network Canada star, and Chef and Co-Owner of Laurier sur Montcalm

The bases of kitchen organization is the mise en place, to have a efficient kitchen, techniques are also important. So learning how to properly use a chef knife is for me one of the fundamentals of the kitchen. Get more efficient, get the skills and the techniques on how to use a chef knife. Allumette, Brunoise, Julienne and Paysanne - get to learn to classic french cut's!

Dishes inspired by Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonnal vegetables

Click on REGISTER to find out the next class dates and the menus

Saturday, November 4th - 10:00am to 1:00pm

Saturday, December 2th - 10:00am to 1:00pm

Registration closes 2 days before the course date.

Register

 

C'est Bon Cooking, chocolate

MASTER THE BASICS - Chocolate

Wednesday, November 8th - 5:30pm to 8:30pm       $ 95 plus processing fees & tax

With Guest Chef Elina Olefirenko 

Originally from the Ukraine and currently the pastry chef at the popular Montovani 1946 in the Byward Market, Chef Elina Olefirenko has a Bachelor degree in Hospitality management and is a graduate of the Cordon Bleu Paris School in Ottawa. In this 3-hour hands-on class, she’ll share her refined techniques for well loved, chocolate desserts.

Menu: Chocolate Mud Pie, Chocolate Chiffon Dessert or Pie Filling, Chocolate Mousse

Register closes 2 days prior to the class date.

Register

 

MASTER THE BASICS, Appetizers

MASTER THE BASICS - Small & Simple Appetizers

Master the Basics, Small and Simple Appetizers

Learn the basic skills needed to accomplish small appetizers and bite size canapés.

Wednesday, November 15th - from 5:30pm to 8:30pm          

Menu: Pulled Turkey with Carrot Confit and Ginger, Goat Cheese Velouté and Crispy Duck, and Vanilla Marinated Shrimps

Monday, December 11th - from 5:30pm to 8:30pm

Menu: Game Tartare, Marinated Salmon and Goat Cheese Lollipop

* Menus will be posted 30 days ahead of scheduled dates

Registration closes 2 days before the course date.

Register

 

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

Three Hour Class - hands on          $ 95 plus processing fees & tax

For those that are looking for creating chef style stocks, soups and sauces!

Master the basic cooking principles behind  stocks, soups ans sauces. You’ll be surprised how they taste hummy!

Menu Example: Vegetable Stock, Mushroom Sauce, Veal Stock, Glace de Viande, Crustacean Stock, Fumet

Click on REGISTER to find out the next class dates    

Saturday, October 21st  - 1: 00 pm to 4 h 00  pm   $ 95 plus processing fees & tax

Saturday, November 18th  - 1: 00 pm to 4 h 00  pm   $ 95 plus processing fees & tax

Saturday, December 16th  - 1: 00 pm to 4 h 00  pm   $ 95 plus processing fees & tax

Register

MASTER THE BASICS - Vegetarian Creations

MASTER THE BASICS - Vegetarian Creations

5:30pm to 8:30pm     $ 95 plus processing fee and tax

A hands-on basic cooking class for some delicious vegetarian recipes.

November 9th Menu: Creamy Tomato Barley and Spelt Risotto, Vegan Choccolate Pumpkin Almond Pie

December 7th Menu: Vegan Holliday Dinner:

 

Register

Teen Chef Class

Teen Chef - Series 1 (6 weeks)

Mondays, 6:30pm - 8:00pm – September 11th, 18th, 25th, and October 2nd, 16th, 23rd

C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.
 
Minimum 4 participants required. Maximum of 8.

 

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

 

Class 1    Quick Snacks & Dips                    Class 4      Fish - Cooking Techniques

Class 2   Eggs - Soufflés and more             Class 5       Vegetables - Knife Skills

Class 3   Dough - Pizza                                Class 6       Dessert - Pâte à choux

Register

Teen Chef, Series 2

Teen Chef - Series 2 (6 weeks)

Mondays, 6:30pm - 8:00pm - Oct. 30th to Dec. 4th, 2017 

C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.

Minimum of 4 participants. Maximum of 8.

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

Series 2 of our Teen Chef series continues to build upon techniques taught in Series 1.

Students will tackle

Class 1   Vegetarien Cuisine                     Class 4     Poultry - Cooking Techniques

Class 2   Eggs - Gnocci                             Class 5    Vegetables - Knife Skills -Advanced knife skills

Class 3   Dough - Bread                            Class 6     Dessert - Chocolate

Completion of Series 1 classes is NOT REQUIRED in order to take this series.

Register